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Harold McGee


Harold McGee writes about the science of food and cooking. He’s the author of the award-winning classic On Food and Cooking: The Science and Lore of the Kitchen as well as Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes, and writes a monthly column, “The Curious Cook,” for The New York Times. He has been named food writer of the year by Bon Appétit magazine and one of the Time 100, an annual list of the world’s most influential people. He lives in San Francisco.

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Books by Harold McGee


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Food and Cooking

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